The other night my dinner plan got tossed out the window due to a busy day, and I had to come up with a Plan B at 5 pm. As you know, that’s always a lot of fun. Not!
I had no meat thawed but did have dried lentils in the pantry that cook up fast. Coupled with fresh chicken broth made the night before, this was the perfect combo for some potentially tasteful soup.
After just one hour, one pot, and 6 simple ingredients, Lentil Taco Soup was born. And it was delicious!
Not to mention, it was so easy. It didn’t even feel like I cooked that night.
To say this dish was a hit with my family would be an understatement. Much to my dismay, we had no leftovers! I love reheating soup for lunch!
The corn? It MAKES the soup. It adds a nice sweet touch so don’t leave it out.
The broth? Nothing beats homemade but in a pinch, Swanson’s may still be dairy-free. Check the labels.
For dairy-free shredded cheese, try Go Veggie or Daiya.
Then top with dairy-free tortilla chips. That’s a must have!
This can of course be made with cooked ground burger or beans instead of lentils. Or mix and match! Anyway you make it, this hearty taco lentil soup is sure to satisfy bellies both young and old.
DAIRY-FREE LENTIL TACO SOUP
Makes 6 Servings
2-3 Cups Chicken Broth
1/2 Cup Dried Lentils, 1 Can of Beans, or 1 Pound Cooked Burger
1 Can Diced Tomatoes
1/2 – 1 Cup Frozen Corn
2 Tbs Taco Seasoning
Dairy-Free Shredded Cheese (optional)
Rinse dried lentils thoroughly.
Pour broth and lentils into a large sauce pan. Place on medium-high heat until boiling. Turn down heat to low-medium and cook lentils, covered, for 30-40 minutes until tender.
When lentils are cooked and tender, add tomatoes, corn, and taco seasoning. Heat through and serve topped with tortilla chips. Dairy-free shredded cheese can also be added as a topping.